Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a piece of rumpsteak
- a small piece of fine suet
- a piece of fat bacon
- a pinch of sweet herbs
- parsley
- pepper
- salt
Directions
Germany with all forms of beef, either broiled, roasted, or boiled. I have met with something like it occasionally in this country, as an adjunct to roast beef, instead of the usual raw shavings of the root in question.
I am now going to describe a pie invented, on purely theoretical principles, by a philosophic friend who im- parted his views to me upon the subject, and for my part I can strongly recommend it in a practical sense, having made it and eaten it on many occasions.
Take a piece of rumpsteak or of fillet of beef, and cut it up in thin slices ; lay all the slices on the table, and place on each a small piece of fine suet or a piece of fat bacon, a pinch of sweet herbs, judiciously proportioned and pounded quite fine, a little minced parsley, pepper, and salt ; then roll up your slices of meat, and place a layer of them in a pie-dish, the bottom of which has been rubbed with a shallot. The slices should be so cut that, when rolled up with the bit of fat, &c., each shall form a mouthful for an adult. Over this first layer put a thick covering of calves’-foot jelly, then a second layer of steak as before, and more jelly on the top, covering the whole with a crust made with an egg, butter, flour, and salt ; decorate as you like, paint over with yolk of egg diluted in water, and bake in the usual way.
Those who like them can put in oysters and kidneys. With regard to the latter, I will describe how to get rid of the peculiar taste that kidneys always have, and which is certainly not agreeable. Before using them for any purpose whatever, slit them in halves, and throw them into boiling water and salt; let them remain not longer than a minute ; then take them out, dry them in a napkin, and either broil or stew — as the case may be. To put in the pie they should be sliced in pieces a quarter of an inch thick. Oysters should be bearded, aud they